Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 3 tablespoons gochujang, 2 tablespoons Scotch whisky, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 teaspoon grated fresh ginger, 2 minced cloves garlic, and 1/2 cup lamb or vegetable broth in a small bowl, whisking until smooth to create the 'Caledonian Fire' sauce.

2. 2

   Heat 1 tablespoon olive oil in a large skillet or wok over high heat, then add 500 grams of thinly sliced lamb loin or leg and stir-fry for 3-4 minutes until browned, removing the lamb from the pan and setting it aside.

3. 3

   Add the remaining 1 tablespoon olive oil to the same skillet, then add 250 grams julienned turnip (swede), 300 grams julienned potatoes, and 150 grams julienned carrot, stir-frying for 5-7 minutes until the vegetables begin to soften.

4. 4

   Introduce 100 grams thinly sliced leek and 70 grams chopped kale to the skillet with the vegetables, continuing to stir-fry for an additional 2-3 minutes until the leek softens and the kale wilts slightly.

5. 5

   Pour the prepared 'Caledonian Fire' sauce into the skillet, bringing it to a simmer and stirring well to coat all the vegetables, cooking for 3-4 minutes to allow the sauce to thicken slightly.

6. 6

   Return the browned lamb to the skillet, tossing everything together to ensure the lamb is thoroughly coated and heated through, cooking for a final 1-2 minutes.

7. 7

   Serve the Caledonian Fire Lamb Skillet immediately, garnished with a sprinkle of fresh herbs if desired.